Cauliflower Pakoda
Serves 4
Crispy Indian fritters of cauliflower florets coated in spiced gram flour batter and deep-fried until golden.
| prepHeat 4 cups water in a pot until hot (not boiling) | |||||
| 950 ml water | Blanch cauliflower 1–2 min, drain & rinse | Mix in ginger garlic paste, curry leaves & chilies | Add ajwain, chili powder & garam masala | Sprinkle flours & salt, coat with water until wet | Fry medium heat until golden & crisp, drain & serve hot |
| ½ teaspoon salt (for blanching) | |||||
| 300–350 g / 10–12 oz cauliflower florets | |||||
| 1¼ teaspoon ginger garlic paste | |||||
| 2 sprigs curry leaves, chopped | |||||
| 2 green chilies, chopped (adjust as needed) | |||||
| 1½ teaspoon ajwain (carom seeds) | |||||
| 1 teaspoon red chili powder (adjust) | |||||
| 1 teaspoon garam masala | |||||
| 100 g besan (gram flour) | |||||
| 30 g rice flour (or 2 tbsp rice flour + 2 tbsp corn flour) | |||||
| ½–1 teaspoon salt (adjust to taste) | |||||
| ¼ teaspoon turmeric (optional) | |||||
| 2–3 tablespoons water (to sprinkle) | |||||
| oil (for frying, as needed) | Heat oil until a test drop rises | ||||
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